Since it was founded in 1909, the Nutrition Program has been a leader in integrating the findings of nutrition science, nutrition education, behavioral science and public health to develop strategies for promoting health through dietary change in individuals and communities.

The Nutrition Program is a personal and dynamic graduate program that emphasizes nutrition education and counseling, community involvement and understanding of food systems, while providing a solid grounding in nutrition science and clinical nutrition.

The food service module consists of 156 hours of supervised practice over 6 weeks or 26 hours per week. Four hours of didactic instruction is scheduled one day per week for a total of 24 hours over the course. The total hours of commitment are 30 per week. Food service is traditionally scheduled from mid-May through June.

The Art Institute of New York City/NY Restaurant SchoolFull Time Faculty/Instructor

Full time instructor in restaurant management and nutrition/sanitation courses. Instruct and facilitate meaningful learning in the course competencies in the curriculum and proactively support all facets of the learning environment. Provide career education through learner-centered instruction that will enable graduates to fulfill the evolving needs of the marketplace. Encourage a culture of learning that values mutual responsibility, life-long learning, diversity, and ethics as well as personal and professional development.

Academic Department Director
Culinary and Pastry Arts

The principal academic officer for a culinary and pastry arts. Responsibilities include: day-to-day operations. Co- responsible with the Dean of Education for the fiscal well being of the department; participates in activities that promote the stature of the department. Provide academic leadership. Select, train, develop, manage, and lead faculty and staff team members according to the guidelines provided by the Dean of Education (DOE). Plan and implement a budget including personnel requirements, programs expenses, and capital needs. Provide support to the Institute and community relation’s activities. Collaborate with other Academic Department Directors within the Institute and across Institutes: scheduling, sharing faculty, and other.

3-Day Nutrition Refresher Course for the Instructors of the French Culinary Institute.Established in 1999 with a donation from Publix Supermarket Charities, this program affords students an excellent opportunity to interact formally and informally with practicing professionals. These professionals bring the “real world” to campus enhancing student awareness of various sectors of the foods and nutrition world, as well as, the workplace skills needed for professional success.

Queens CollegeAdjunct Instructor, City University of New York (CUNY)The Science of Food, FNES 101-Undergraduate Level

A study of the physical and chemical changes occurring in food during commercial operations and the principles and technical process involved in the production, processing, preservation, storage and distribution of foods. Control and utilization of micro-organisms in food, food laws and regulations, and the influence of processing on nutritional quality of foods.

Meal Planning and Meal Management, FNES 203-Undergraduate Level

Understanding the meaning of foods in family meals, and basic principles of meal planning, preparation, and service while effectively using money, time, and energy. Apply and refine culinary skills to plan nutritious, creative, and appealing meals. Plan and prepare breakfast, lunch and dinner menus suitable for individual and group needs based on time, needs and budgets.

Introduction to nutrition science and its role in health and society; taught nutrition characteristics, requirements, and food sources, energy balance and weight control; dietary guides and food planning, and social and economic factors that affect food production and consumption.

NYU ACCOMPLISHMENTS

Created and implemented new required course: Nutrition and Food Studies: New Graduate Student Seminar for Nutrition Students E33.2000.02 which provides an introduction to academic and professional resources at New York University and to career opportunities in nutrition and dietetics. The class provides an array of information on student services and resources: introductory tours of the library; how to use the NYU computer network; department activities, policies, and procedures; how to access email, student mailboxes, and other useful and relevant information.

Organized and spearheaded the Workshop for High School and College Transfer Counselors. Guest Speaker, Chef Michael Lomonaco of Windows of the World. Successfully recruited 5 freshmen into undergraduate Food Studies program.

Created position of International Student Mentor. A Teaching Fellow or graduate assistant is responsible to contact all accepted international students prior to first day of classes for informal meeting and introduction to the Department prior to New Student Seminar.

Cleveland Clinic Health System

Full Time Faculty/Instructor

Full time instructor in restaurant management and nutrition/sanitation courses. Instruct and facilitate meaningful learning in the course competencies in the curriculum and proactively support all facets of the learning environment. Provide career education through learner-centered instruction that will enable graduates to fulfill the evolving needs of the marketplace. Encourage a culture of learning that values mutual responsibility, life-long learning, diversity, and ethics as well as personal and professional development.

Academic Department DirectorCulinary and Pastry Arts

The principal academic officer for a culinary and pastry arts. Responsibilities include: day-to-day operations. Co- responsible with the Dean of Education for the fiscal well being of the department; participates in activities that promote the stature of the department. Provide academic leadership. Select, train, develop, manage, and lead faculty and staff team members according to the guidelines provided by the Dean of Education (DOE). Plan and implement a budget including personnel requirements, programs expenses, and capital needs. Provide support to the Institute and community relation’s activities. Collaborate with other Academic Department Directors within the Institute and across Institutes: scheduling, sharing faculty, and other.

NewYork-Presbyterian HospitalDietetic Internship

Preceptor, Alternative/Elective Rotation

Established in 1940, the NewYork-Presbyterian Hospital Dietetic Internship is a 50-week practical educational program. During the course of a 50-week period, each dietetic intern applies theoretical knowledge learned in the classroom to the hands-on, clinical setting in an acute care hospital. Educational experiences are provided in Clinical Dietetics, Community Nutrition and Foodservice Systems Management. The Dietetic Internship is administered and supervised by experienced registered dietitians at NewYork-Presbyterian Hospital, Department of Food and Nutrition.

Cleveland Clinic Foundation (CCF)

Preceptor, Sales and Marketing

In order to provide optimal training for dietetic interns in specialized nutrition care, food service management, community dietetics, and sales and marketing techniques, an environment supporting growth, creativity and responsibility is fostered. Since the inception of the program in 1989, these values have been incorporated into the training of dietetic interns so that graduates are prepared to address issues that will face the nutrition profession throughout their careers.